DOUBLE COATED CHICKEN WITH CORN FLAKES
This recipe is from the back of the Kellogg's box . It is different than other baked chicken because it is dipped in batter and then rolled in cornflake crumbs producing an extremely crunchy chicken. I like to add some garlic powder to the batter and some smoked paprika to the flakes for an extra boost in flavor. I also suggest brining the chicken for four hours in 4 cups of water and a handful of kosher salt and a handful of white sugar. This makes your chicken very moist and flavorful and greatly improves the texture.
Provided by Pot Scrubber
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place corn flakes in a shallow bowl and set aside.
- In a medium mixing bowl, beat egg and milk and mix slightly. Add flour, salt and pepper. Mix until smooth.
- Dip chicken in batter and roll in crumbs. Place in a shallow pan lined with foil or sprayed with Pam. Drizzle with margarine.
- Bake uncovered and do not turn chicken at 350 for about 45-60 minutes.
Nutrition Facts : Calories 746.4, Fat 42.4, SaturatedFat 11.3, Cholesterol 203, Sodium 582.2, Carbohydrate 42.9, Fiber 3.2, Sugar 6.4, Protein 48.2
DOUBLE DIPPED FRIED CHICKEN
Provided by Tyler Florence
Categories main-dish
Time 2h25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Rinse the chicken pieces and pat dry with paper towels. In a shallow platter, combine the buttermilk, water, and red pepper sauce. Soak the chicken pieces, turn to coat, then cover, and refrigerate for at least 2 hours. If time allows, marinate the chicken for up to 24 hours because the buttermilk promotes tenderness. Place flour in a shallow platter. Season it by mixing in salt, pepper, oregano, garlic, paprika, and cayenne. Roll the marinated chicken pieces in the flour, a few at a time, until well coated. Then, dip chicken in the buttermilk bath again followed by another coat of seasoned flour. Allow the chicken to sit in the flour and dry out while preparing the oil, this will help the coating stay on better. The buttermilk will keep absorbing the seasoned flour, which then fries up to form a crunchy crust. Heat oil in a large electric skillet to 350 degrees F. There should be about 1-inch of fat in the pan. Carefully add the chicken pieces in a single layer, skin side down. Do not crowd the pan or the temperature will plummet; make sure the fat continues to bubble around the chicken. Fry for 5 minutes, then turn the pieces over and fry the other side 5 minutes. Turn again, frying a total of 15 minutes. The turning will produce a golden-crisp skin with even color. Remove chicken to a plate lined with paper towels to drain. Do not put hot chicken directly in a bowl or container, the air can not circulate and the steam will cause the crust to fall off. Serve immediately or cool to room temperature.
DOUBLE-COATED CHICKEN SUPREME
I got this recipe from a old recipe card book that I found at a yard sale. The recipe is delicious.
Provided by crazycookinmama
Categories Chicken Breast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Measure rice krispies cereal. Crush to 2 cups.
- Place in shallow dish or pan. Stir in paprika.
- Set aside. In a seasoned shallow dish or pan, beat egg and milk until foamy.
- Add flour, salt, pepper, poultry seasoning mix until smooth. Dip chicken in batter.
- Coat with crushed cereal. Place in single layer, skin side up, in well-greased or foil lined shallow baking pan.
- Drizzle with melted butter. bake at 350°F about 1 hour. Do not cover pan or turn chicken.
Nutrition Facts : Calories 703.4, Fat 42.4, SaturatedFat 14.5, Cholesterol 225.6, Sodium 986.1, Carbohydrate 29.8, Fiber 0.7, Sugar 1.9, Protein 47.4
DOUBLE DIPPED FRIED CHICKEN
This fried chicken is courtesy of Tyler Florence host of "Food 911" on the Food Network. The skin is very crunchy and flavorful, and the meat itself is very tender due to the buttermilk marinade.
Provided by yooper
Categories Chicken
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rinse the chicken pieces and pat dry with paper towels.
- In a shallow platter, combine the buttermilk, water, and red pepper sauce.
- Soak the chicken pieces, turn to coat, then cover, and refrigerate for at least 2 hours.
- If time allows, marinate the chicken for up to 24 hours because the buttermilk promotes tenderness.
- Place flour in a shallow platter.
- Season it by mixing in salt, pepper, oregano, garlic, paprika, and cayenne.
- Roll the marinated chicken pieces in the flour, a few at a time, until well coated.
- Then, dip chicken in the buttermilk bath again followed by another coat of seasoned flour.
- Allow the chicken to sit in the flour and dry out while preparing the oil, this will help the coating stay on better.
- The buttermilk will keep absorbing the seasoned flour, which then fries up to form a crunchy crust.
- Heat oil in a large elctric skillet to 350 degrees F.
- There should be about 1-inch of fat in the pan.
- Carefully add the chicken pieces in a single layer, skin side down.
- Do not crowd the pan or the temperature will plummet; make sure the fat continues to bubble around the chicken.
- Fry for 5 minutes, then turn the pieces over and fry the other side 5 minutes.
- Turn again, frying a total of 15 minutes.
- The turning will produce a golden-crisp skin with even color.
- Remove chicken to a plate lined with paper towels to drain.
- Do not put hot chicken directly in a bowl or container, the air won't circulate and the steam will cause the crust to fall off.
- Serve immediately or cool to room temperature.
DOUBLE COATED CHICKEN
Make and share this Double Coated Chicken recipe from Food.com.
Provided by JenniferK2
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place corn flakes in shallow dish or pan; set aside.
- In small mixing bowl, beat egg and milk slightly. Add flour, salt and pepper; mix until smooth.
- Dip chicken in batter; coat with cereal.
- Place in single layer, in foil-lined shallow baking pan.
- Drizzle with margarine.
- Bake at 350° for 1 hour or until chicken is tender, no longer pink and juices run clear. Do not cover pan or turn chicken while baking.
Nutrition Facts : Calories 570.1, Fat 27.8, SaturatedFat 7.5, Cholesterol 135.3, Sodium 629.5, Carbohydrate 46.8, Fiber 1.4, Sugar 3.5, Protein 32.7
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